(A kind of Norwegian flat bread with dried cured lamb or dried cured ham, cream cheese and herbs)
Lefse
Cream cheese (Philadelfia)
Black forrest ham
Rocket
Cocktail sticks
Savoury dish
Fårikål (Lamb with Cabbage)
Ingredients •11/2kg meat of lamb •11/2kg cabbage •4 tea spoons whole peppercorns •2 tea spoons salt •3cups water
Description 1. Cut cabbage into wedges 2 Add meat and cabbage in layers in a casserole (meat at the bottom withthe fat side down). Sprinkle salt and pepper between layers.Peppergrains can optionally be placed in a special pepperholder. 3. Pour in the water.Let the fårikål cook on low heat until the meat is tender(it detaches fromthe bone), approx. 2 hours. Served piping hot with boiled potatoes.
Sweet dish
Cloudberry cream
Ingrediens: 4 cups heavy cream
4 tablespoons sugar
2 teaspoons vanilla extract
4 dl cloudberries
Description: 1. Make whipped cream With cream, sugar and vanilla. 2. Stir in the cloudberries, but save some whole berries for garnish.
3. Put the cream in a serving bowl and refrigerate until it is served.
Recipes from Norway
Finger food
Vestlandslefse med smøreost, fenalår og urter.(A kind of Norwegian flat bread with dried cured lamb or dried cured ham, cream cheese and herbs)
Savoury dish
Fårikål (Lamb with Cabbage)Ingredients
•11/2kg meat of lamb
•11/2kg cabbage
•4 tea spoons whole peppercorns
•2 tea spoons salt
•3cups water
Description
1. Cut cabbage into wedges
2 Add meat and cabbage in layers in a casserole (meat at the bottom withthe fat side down). Sprinkle salt and pepper between layers.Peppergrains can optionally be placed in a special pepperholder.
3. Pour in the water.Let the fårikål cook on low heat until the meat is tender(it detaches fromthe bone), approx. 2 hours. Served piping hot with boiled potatoes.
Sweet dish
Cloudberry creamIngrediens:
4 cups heavy cream
4 tablespoons sugar
2 teaspoons vanilla extract
4 dl cloudberries
Description:
1. Make whipped cream With cream, sugar and vanilla.
2. Stir in the cloudberries, but save some whole berries for garnish.
3. Put the cream in a serving bowl and refrigerate until it is served.